Serving Size
100
100
Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
Lactococcus Lactis, Leuconostoc mesenteroides
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Time Duration
Preparation Time
24 hours
18 hours and 3-4 weeks of aging
Cooking Time
120
25
Aging time
12 months
7- 10 days
Storage & Shelf Life
Refrigeration Temperature
0.00 °F40.00 °F
-20
383
👆🏻
Shelf Life
Around 3 months
5- 7 days